CN113397138A - Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct - Google Patents
Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct Download PDFInfo
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- CN113397138A CN113397138A CN202110670689.9A CN202110670689A CN113397138A CN 113397138 A CN113397138 A CN 113397138A CN 202110670689 A CN202110670689 A CN 202110670689A CN 113397138 A CN113397138 A CN 113397138A
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- 238000000034 method Methods 0.000 title claims abstract description 29
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
A method for preparing abalone seasoning powder from a dried abalone byproduct abalone cooking juice comprises the following raw materials in parts by weight: 57-70 parts of abalone cooking concentrated juice, 8-12 parts of glucose, 5-9 parts of compound amino acid and 15-20 parts of embedding agent, wherein the Brix degree of the abalone cooking concentrated juice is more than 40%, and the method comprises the following steps: 1) adding a compound preservative into the abalone cooking juice; 2) vacuum concentrating to Brix degree above 40%; 3) adding glucose and compound amino acid to enhance fragrance and flavor; 4) microencapsulating and adjusting Brix to 30% +/-2%; 5) and (5) spray drying. The product is rich in various amino acids and abundant protein components, has good flavoring effect, and can be widely used in seafood processing, puffed food flavoring, sauce material, frozen food, dining table flavoring, etc. The process is unique and simple, the product is safe and reliable, and the method has great implementation value and social and economic benefits.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to seafood processing, and particularly relates to a method for preparing abalone seasoning powder from abalone cooking juice serving as a dried abalone byproduct.
Background
Abalone, belonging to single-shell mollusk, is a traditional famous and precious food material in China, and is the first of the four seas. Abalone is distributed along the coast of China, and according to fishery statistics, the national abalone yield is increased by about 11.55 ten thousand tons from 2008 to 2017, and is increased by about 350%. Abalone contains abundant proteins and also contains more nutrient elements such as calcium, iron, iodine, vitamin A and the like. Abalone has effects in nourishing yin, suppressing hyperactive liver, reinforcing kidney, regulating adrenal gland secretion, and regulating blood pressure.
The abalone has extremely rich nutritive value, and the natural wild original taste instant abalone retains the nutritive value. The dried abalone is prepared by removing shell, pickling, decocting in water, and sun drying. Wherein, the abalone processing by-product abalone cooking juice is generated in the water cooking process, and a large amount of valuable elements are lost. Abalone cooking juice is rich in peptides and free amino acids, and the research on the byproducts is less at present. The direct discarding of the abalone cooking juice is not only a waste of ocean resources, but also is not beneficial to environmental protection and increases the cost of sewage treatment work.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides the natural abalone seasoning powder which is high in utilization rate, obvious in abalone characteristic flavor, fine and smooth in taste, free of fishy smell and peculiar smell and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an abalone seasoning powder prepared from a dried abalone byproduct abalone cooking juice comprises the following raw materials in parts by weight: 57-70 parts of abalone cooking concentrated juice, 8-12 parts of glucose, 5-9 parts of compound amino acid and 15-20 parts of embedding agent, wherein the Brix degree of the abalone cooking concentrated juice is more than 40%.
The preparation method of the abalone seasoning powder comprises the following steps:
1) collecting abalone cooking juice and carrying out pretreatment: adding a compound preservative into the abalone cooking juice;
2) and (3) vacuum concentration: naturally circulating the abalone cooking juice added with the compound preservative in the step 1) to be concentrated by a single-effect concentrator until the Brix degree is more than 40%, controlling the vacuum degree at-0.08-0.09 MP and controlling the temperature of feed liquid at 50-65 ℃;
3) carrying out thermal reaction to enhance fragrance and flavor: adding glucose and compound amino acid into the abalone cooking concentrated juice obtained in the step 2), and heating for reaction;
4) microcapsule embedding: pre-dissolving and blending an embedding agent, mixing the embedding agent with the material obtained in the step 3), and adjusting Brix to 30% +/-2%;
5) spray drying: spray drying the embedded material in the step 4) by using a centrifugal spray dryer;
6) packaging and warehousing, weighing materials in a clean room of 30 ten thousand grades, sealing and packaging by an aluminum foil bag film sealing machine, and boxing according to the requirements of customers; and (4) inspecting according to a product delivery inspection standard, and determining that the product is qualified after qualified inspection.
In the step 1), the method for collecting the abalone cooking juice comprises the following steps: in the processing process of the dried abalone processing factory, the produced abalone is steamed and boiled, the soup is filtered by a 80-mesh screen to remove waste, and the soup bottom is reserved.
In the step 1), the Brix degree of the abalone cooking juice is 15-25%.
In the step 1), the mass percentage of the composite antistaling agent and the abalone cooking juice is 1-2%.
In the step 1), the composite preservative comprises trehalose, chitosan and nisin, wherein the mass ratio of the trehalose to the chitosan to the nisin is 1:2: 2.
In the step 3), the compound amino acid comprises glutamic acid, alanine, threonine and glycine, wherein the mass ratio of the glutamic acid to the alanine to the threonine to the glycine is 4:3:2: 1.
In the step 3), the reaction temperature is 105 +/-2 ℃, and the maintaining time is 40-60 min.
In step 4), the embedding agent comprises gum arabic and dextrin.
The mass ratio of the Arabic gum to the dextrin in the embedding medium is 1: 16.
In the step 5), the inlet air temperature of spray drying is 200 ℃, the outlet air temperature is 95 ℃, and the flow rate is 180L/h.
Compared with the prior art, the technical scheme of the invention has the following beneficial effects:
according to the preparation method, in the processing treatment process of dried abalone, all soup is recycled, no pollution is caused to the environment, and a modern food processing technology is adopted, the abalone cooking juice obtained by cooking abalone meat is added with the composite preservative, and the practical and wide powder seasoning ingredient product is prepared by continuously cooking, vacuum concentrating, carrying out thermal reaction to carry out aroma and flavor enhancement, carrying out microcapsule embedding treatment, and carrying out spray drying and refining. The product has the advantages of pure nutrient components and flavor of the abalone product, small viscosity, no moisture absorption, good solubility, good storability, good transportation convenience and wide application in food processing and catering.
The abalone seasoning powder prepared by the invention is rich in various amino acids and abundant protein components, has good seasoning effect, and is widely applied to marine product processing, puffed food seasoning, sauce, frozen prepared food, convenient seasoning soup, dining table seasoning and the like. The process is unique and simple, the product is safe and reliable, and the method has great implementation value and social and economic benefits.
Drawings
Fig. 1 is a process flow chart of the abalone seasoning powder preparation method.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects of the present invention clearer and clearer, the present invention is further described in detail below with reference to the accompanying drawings and embodiments.
Referring to fig. 1, the process flow for preparing abalone seasoning powder according to the present invention is described below by way of example. The reagents used in the present invention are, unless otherwise specified, conventional commercially available products.
Example 1
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 1% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration of Brix to more than 40 percent, thereby being convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 120kg of glucose and 80kg of compound amino acid, maintaining for 45min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 240kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, and properly supplementing water to adjust the concentration Brix degrees of the mixed materials to 30 percent.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
Example 2
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 1.5% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration to Brix degree of more than 40%, which is convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 150kg of glucose and 90kg of compound amino acid, maintaining for 50min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 250kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, appropriately supplementing water, and adjusting the concentration Brix degree of the mixed material to 30%.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
Example 3
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 1.8% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration of Brix to more than 40 percent, thereby being convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 160kg of glucose and 80kg of compound amino acid, maintaining for 40min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 280kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, and properly supplementing water to adjust the concentration Brix degree of the mixed material to 30%.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
Example 4
1) Pretreatment of raw materials: abalone cooking juice (the concentration of Brix degree is about 15% -25%) in the abalone cooking procedure of a purchased dried abalone manufacturing plant is added with 2% of compound preservative.
2) And (3) vacuum concentration: the filtrate is pumped into a single-effect concentration tank for vacuum concentration of Brix to more than 40 percent, thereby being convenient for storage and subsequent reaction.
3) Carrying out thermal reaction for flavor improvement and aroma enhancement: putting 1000kg of abalone concentrated juice obtained in the step 2) into a reaction kettle for reaction, controlling the temperature to be 105 +/-2 ℃ according to the formula proportion requirement, pre-dissolving 125kg of glucose and 100kg of compound amino acid, maintaining for 60min, and then quickly cooling to below 50 ℃ after the reaction is finished.
4) Microcapsule embedding: 275kg of embedding agent (Arabic gum and maltodextrin), adding the pre-dissolved embedding agent into the reacted abalone juice, continuously stirring and mixing, appropriately supplementing water, and adjusting the concentration of the mixed material to Brix degree to 30%.
5) Spray drying: directly carrying out spray drying on the microcapsule-embedded material at the air inlet temperature of 200 ℃, the air outlet temperature of 95 ℃ and the flow rate of 180L/h, and carrying out spray drying on the material to obtain a yellow powdery solid product.
6) Packaging and warehousing: collecting the abalone seasoning powder in an environment with relative humidity less than 55%, weighing the abalone seasoning powder in a clean room of 30 ten thousand grades, and packaging the abalone seasoning powder according to the specification required by a customer to obtain the abalone seasoning powder.
The abalone seasoning powder with natural flavor prepared in the embodiments 1, 2, 3 and 4 has rich, mellow and full abalone flavor and soft and fine taste, and the detection result meets the requirements of indexes of SB/T10485-. The technical indexes and the detection results are shown in the following table 1.
TABLE 1
The abalone seasoning powder prepared by the invention is rich in various amino acids and abundant protein components, has good seasoning effect, and is widely applied to marine product processing, puffed food seasoning, sauce, frozen prepared food, convenient seasoning soup, dining table seasoning and the like. The process is unique and simple, the product is safe and reliable, and the method has great implementation value and social and economic benefits.
Claims (9)
1. An abalone seasoning powder prepared from a dried abalone byproduct abalone cooking juice is characterized by comprising the following raw materials in parts by weight: 57-70 parts of abalone cooking concentrated juice, 8-12 parts of glucose, 5-9 parts of compound amino acid and 15-20 parts of embedding agent, wherein the Brix degree of the abalone cooking concentrated juice is more than 40%.
2. A process for the preparation of abalone seasoning powder according to claim 1, characterized by comprising the steps of:
1) collecting abalone cooking juice and carrying out pretreatment: adding a compound preservative into the abalone cooking juice;
2) and (3) vacuum concentration: naturally circulating the abalone cooking juice added with the compound preservative in the step 1) to be concentrated to be above 40% of Brix DEG by a single-effect concentrator, controlling the vacuum degree to be-0.08-0.09 MP and controlling the temperature of feed liquid to be 50-65 ℃;
3) carrying out thermal reaction to enhance fragrance and flavor: adding glucose and compound amino acid into the abalone cooking concentrated juice obtained in the step 2), and heating for reaction;
4) microcapsule embedding: pre-dissolving and blending an embedding agent, mixing the embedding agent with the material obtained in the step 3), and adjusting Brix to 30% +/-2%;
5) spray drying: spray drying the embedded material in the step 4) by using a centrifugal spray dryer;
6) and (7) packaging and warehousing.
3. The method of claim 2, wherein: in the step 1), the Brix degree of the abalone cooking juice is 15-25%.
4. The method of claim 2, wherein: in the step 1), the mass percentage of the composite antistaling agent and the abalone cooking juice is 1-2%.
5. The method of claim 2, wherein: in the step 1), the composite preservative comprises trehalose, chitosan and nisin, wherein the mass ratio of the trehalose to the chitosan to the nisin is 1:2: 2.
6. The method of claim 2, wherein: in the step 3), the compound amino acid comprises glutamic acid, alanine, threonine and glycine, wherein the mass ratio of the glutamic acid to the alanine to the threonine to the glycine is 4:3:2: 1.
7. The method of claim 2, wherein: in the step 3), the reaction temperature is 105 +/-2 ℃, and the maintaining time is 40-60 min.
8. The method of claim 2, wherein: in step 4), the embedding agent comprises gum arabic and dextrin.
9. The method of claim 8, wherein: the mass ratio of the Arabic gum to the dextrin in the embedding medium is 1: 16.
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